rice cream of chicken recipe

Written ByJenny Smyth Posted on
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The Best rice cream of chicken recipe

I’ve been making this rice cream of chicken recipe for years, and it’s always a hit with my family. The dish is a staple in many Asian cuisines, and I love how the creamy sauce and tender chicken are perfectly balanced by the fluffy rice. The key to this recipe is using high-quality ingredients, especially the chicken and rice.

I like to use Arborio rice, which has a unique texture that’s perfect for this dish. My kids love when I make this for dinner because it’s so comforting and satisfying. We often have leftovers, which are just as delicious the next day.

In fact, I think this recipe works well for any occasion, whether it’s a special dinner or just a regular weeknight meal. It’s also a great option for family gatherings or potlucks because it’s easy to serve and feeds a crowd easily. Plus, it’s relatively healthy compared to many other comfort foods.

I like to serve it with some steamed vegetables or a side salad to round out the meal. The best part about this recipe is that it’s incredibly easy to make and requires minimal cooking time. Even on busy weeknights, I can whip up this dish in no time.

The only downside is that it makes a big batch, so be prepared for plenty of leftovers! Overall, this rice cream of chicken recipe is a classic for a reason – it’s just that good.

Rice Cream of Chicken

4.6 from 1852 votes

A comforting and creamy chicken and rice dish, perfect for a hearty meal. Tender chicken and fluffy rice are combined in a velvety sauce, creating a satisfying and flavorful experience.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Main Ingredients

1 lb boneless, skinless chicken breasts
2 cups long grain white rice
4 cups chicken broth
1 cup heavy cream
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika

For Cooking

2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced

👨‍🍳Directions

1Heat olive oil in a large skillet over medium heat.
2Add onion and garlic, sautéing until softened and translucent, about 5 minutes.
3Stir frequently to prevent burning, and keep the heat at a medium level.
4Add chicken breasts to the skillet.
5Cook until browned on both sides and cooked through, about 6-7 minutes per side.
6Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
7Remove the chicken from the skillet and set it aside to rest.
8In the same skillet, add rice and stir to coat in the oil and onion mixture.
9Cook for 2-3 minutes until the rice is slightly toasted.
10Add chicken broth, heavy cream, salt, black pepper, garlic powder, onion powder, and paprika.
11Stir well to combine.
12Bring the mixture to a boil over high heat.
13Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 20-25 minutes.
14The rice should absorb all the liquid and become tender.
15Do not lift the lid during this time to ensure even cooking.
16Remove the skillet from the heat and let it rest, covered, for an additional 10 minutes.
17This allows the rice to steam and become fluffy.
18After resting, fluff the rice with a fork and stir in the cooked chicken.
19The chicken should be shredded or sliced into bite-sized pieces for easier mixing.
20Serve the rice cream of chicken hot, garnished with chopped parsley or green onions if desired.
21The dish should have a creamy consistency with tender chicken and fluffy rice.

🔧Equipment

Medium saucepan with lid
Large skillet
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a spicier version, add a pinch of cayenne pepper to the rice mixture. You can also use chicken thighs instead of breasts for a more flavorful dish.

This rice cream of chicken recipe is always a good idea for any occasion because it’s easy to make and feeds a crowd easily. For storage ideas, you can refrigerate leftover cooked chicken and rice in an airtight container for up to 3 days or freeze it for up to 2 months.

When reheating, simply place the mixture in the microwave or on the stovetop until warmed through. One of my favorite ways to serve this dish is with steamed vegetables or a side salad – try pairing it with roasted broccoli or carrots for added flavor.

❓ Frequently Asked Questions About Rice Cream of Chicken

Q: What type of chicken should I use in this recipe?

For this recipe, you can use boneless, skinless chicken breast or thighs. Chicken breast will give you a leaner dish, while chicken thighs will add more fat and flavor.

Q: Can I make this recipe without Arborio rice?

While Arborio rice is ideal for this dish due to its unique texture, you can substitute it with other types of short-grain rice like calrose or Japanese mochigome.

Q: How do I store leftover cooked chicken and rice?

You can store leftover cooked chicken and rice in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I reheat this dish in the microwave?

Yes, you can reheat this dish in the microwave by placing it in a microwave-safe container and heating it on high for 1-2 minutes or until warmed through.

Q: What are some ideas for serving this dish?

You can serve this dish as is or with additional toppings such as chopped green onions, sliced scallions, or toasted sesame seeds.

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